Ever since we watched the famed chef Justin Wilson cooking with our Pappaw (Dad’s dad) as little girls, I’ve loved Creole and Cajun foods. I may have even done my best to narrate my cooking with that awesome accent of his now and then, but I digress. This Creole chicken is a well flavored, mildly spicy, new family favorite. ~Kathy
- 4 boneless, skinless chicken breasts, trimmed of fat (about 2 lbs.)
- ¾ c. onion, diced
- 1 T flour
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 1 c. shredded parmesan cheese (not the powdered kind)
- 2 tsp garlic powder
- 2 tsp Cajun seasoning
- ¼ tsp salt
- ⅛ tsp. cayenne pepper
- ½ tsp hot sauce
- ¼ tsp black pepper
- Trim fat from chicken and, if very large, cut breasts in half in order to expedite cooking.
- Heat a large non-stick skillet over medium-high heat (Note: there’s no need for oil since your goal for now is to sear it anyway). Add the chicken, quickly browning on both sides (chicken will finish cooking later).
- Remove the chicken from the pan to a dish and set aside.
- Reduce heat to medium, and stir in onions, softening for about 3 minutes in the bit of chicken fat that cooked out. Then stir in flour, cooking and stirring for about 1 minute. Add tomatoes, tomato sauce and cheese. Stir in spices.
- Return chicken to the pan and reduce the heat, simmering for 25 – 30 minutes, stirring regularly. Flip chicken over after about 12 minutes. Continue cooking until sauce has thickened a bit more and chicken has reached an internal temperature of 165° F.
- May be served over rice or on its own.
WW Freestyle Info.: When weighed with sauce, makes 6 six-ounce servings that are 3 points each. (Count rice separately to figure points for your preferred type and quantity of rice.)
Note: If your chicken is extra, extra lean you may need about a teaspoon of olive oil when you saute the onions, but I don’t normally need any to make this recipe.